Berry Pretty Pork Roast Recipe

4.5 1 2
Berry Pretty Pork Roast Recipe
Berry Pretty Pork Roast Recipe photo by Taste of Home
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Berry Pretty Pork Roast Recipe

Read Reviews
4.5 1 2
Publisher Photo
"Berries add such wonderful flavor to recipes," notes Paula Marchesi of Lenhartsville, Pennsylvania. "This moist roast is perfect for special dinners. Slices are particularly tasty when served with the cooking juices."
MAKES:
8-10 servings
TOTAL TIME:
Prep: 20 min. Bake: 1-1/4 hours + standing
MAKES:
8-10 servings
TOTAL TIME:
Prep: 20 min. Bake: 1-1/4 hours + standing

Ingredients

  • 1 boneless whole pork loin roast (about 2-1/2 pounds)
  • 1/2 cup chopped dried plums
  • 1/3 cup each fresh or frozen blueberries, raspberries and sliced strawberries
  • 2 garlic cloves, cut into slivers
  • 1/4 cup butter or margarine, melted
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup red wine or chicken broth
  • 1 tablespoon brown sugar
  • 1 tablespoon seedless raspberry jam

Directions

Cut a horizontal slit through the center of the pork roast to within 1/2 in. of the opposite side; open roast so it lies flat (see page 38). Combine the fruit; place on one side of roast. Fold other side of meat over filling; tie securely with kitchen string. Cut slits in roasts; insert garlic slivers. Place in an ungreased shallow baking pan. Drizzle with butter; sprinkle with oregano, salt and pepper.
In a small bowl, combine the wine or broth, brown sugar and jam. Drizzle over roast. Bake, uncovered, at 350° for 75-80 minutes or until a meat thermometer reaches 160°. Let stand for 10 minutes before slicing. Yield: 8-10 servings.
Originally published as Berry Pretty Pork Roast in Quick Cooking November/December 2002, p36

Nutritional Facts

1 slice: 220 calories, 10g fat (5g saturated fat), 69mg cholesterol, 140mg sodium, 8g carbohydrate (5g sugars, 1g fiber), 22g protein.

  • 1 boneless whole pork loin roast (about 2-1/2 pounds)
  • 1/2 cup chopped dried plums
  • 1/3 cup each fresh or frozen blueberries, raspberries and sliced strawberries
  • 2 garlic cloves, cut into slivers
  • 1/4 cup butter or margarine, melted
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup red wine or chicken broth
  • 1 tablespoon brown sugar
  • 1 tablespoon seedless raspberry jam
  1. Cut a horizontal slit through the center of the pork roast to within 1/2 in. of the opposite side; open roast so it lies flat (see page 38). Combine the fruit; place on one side of roast. Fold other side of meat over filling; tie securely with kitchen string. Cut slits in roasts; insert garlic slivers. Place in an ungreased shallow baking pan. Drizzle with butter; sprinkle with oregano, salt and pepper.
  2. In a small bowl, combine the wine or broth, brown sugar and jam. Drizzle over roast. Bake, uncovered, at 350° for 75-80 minutes or until a meat thermometer reaches 160°. Let stand for 10 minutes before slicing. Yield: 8-10 servings.
Originally published as Berry Pretty Pork Roast in Quick Cooking November/December 2002, p36

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Blarney1 User ID: 1971265 39470
Reviewed Sep. 14, 2010

"Have been making this recipes for a few years now and I get rave reviews from my guests!"

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